Have you ever tried serving beans with fish? It’s an amazing combination, and one that a lot of people don’t usually think about.
I made cod and chorizo with white beans and potato puree recently. I was trying to think of a way to use the leftover bean and potato puree after making this recipe, so I cooked more chorizo and mixed it into the puree and it was scrumptious! Who says leftovers aren’t great?
Leftover chorizo and white bean potato puree
Cod with Chorizo and White Bean Potato Puree
Serves 4
Ingredients
4 cod fillets, approximately 5 ounces each
1 Basque chorizo, diced (do not use the Mexican-style chorizo)
3 tablespoons olive oil
4 pearl onions, sliced
Ingredients for puree
3 cups cooked navy beans
3 small potatoes, peeled, boiled and mashed
1 tablespoon sherry vinegar
4 tablespoons butter
4 tablespoons heavy cream
2 tablespoons fresh chives, chopped
Salt and white pepper to taste
Ingredients for sauce
1 cup chicken stock
4 tablespoons sherry vinegar
8 tablespoons butter
Salt and pepper to taste
Directions for sauce
Reduce chicken stock to about 1/4 cup in a saucepan, then whisk in vinegar and butter, a few tablespoons at a time. Season and reserve sauce. (Keep warm).
Directions for puree
- Puree cooked beans.
- Place beans and potatoes in a mixer and mix.
- Gradually stir in cream, vinegar, and butter. Fold in chives, salt, and pepper. (Keep warm)
Directions for the cod and chorizo
- Cook the chorizo and pearl onions in a skillet with a little olive oil. Keep warm.
- Season cod with a little salt and pepper.
- Heat 3 tablespoons olive oil in a cast iron skillet.
- Cook cod until done.
- Place puree on serving plate and center cod fillet on puree. Spoon chorizo mixture on top of cod and spoon sauce on top of the chorizo.
- Enjoy!
Marilyn
